Brussel sprouts cocktail sticks with blue cheese dip

Part of the series: Eat more cruciferous vegetables! 

A detailed analysis of the health benefits of cabbage & co to follow.

What you need

Brussel sprouts

Blue cheese

Creme fraiche

(optional for carnivores: Minced meat and spice)

How to do it

Cut the stems off the Brussels sprouts and if needed, peel off the outer layer (depends on how fresh the sprouts are).

Snack on them raw while you are at it. It’s like putting money in the bank -or having bought bitcoins a few months back.

Boil the sprouts in little water under a lid so that you are semi-steaming them

Pour the cooked sprouts through a sieve, save the water and drink up when cooled down (=more money in the bank)

Optional meatballs:

Pre-heat oven to 175C, mix minced meat with cayenne pepper and black pepper powder, roll them small...

...and bake for 15-20 minutes

Mix blue cheese and creme fraiche in a bowl

warm-up in a microwave (or in the turned-off oven if you made meatballs)

Make cocktail sticks and serve with the blue cheese – creme fraiche dip

If you are lucky you will have leftovers!

Cut the sprouts and slice one clove of garlic. Place into a buttered oven-proof dish

pour the leftover blue cheese mix on top

ovenize in 175C for 10 minutes.

If you have leftover cheese, grate it and add on top, keep in the oven for an additional 5-10 minutes and serve